Spaghetti alla Carrettiera

A good pasta sauce is not always the result of slaving over a hot stove. Spaghetti alla Carrettiera uses a few basic, raw ingredients which result in a juicy and flavoursome meal.

This quick, no fuss dish is the sort of thing you’d find at road stops, hence the name ‘Carrettiera’ – Cart-Driver.

My father makes a version called Crudaiolo where cubed mozzarella and thin slices of celery are used instead of anchovy fillets.

For 4 people You will need:

7 or 8 tomatoes OR 3 beef tomatoes

Handful of Fresh Basil

1 tbsp Capers

4 Anchovy filets – chopped

2 tbsp Olive Oil

1 or 2 Garlic Cloves – roughly chopped

Salt & Pepper

Grated Parmesan (optional)

500g Spaghetti

Peel tomatoes and discard skins and seeds. Cut flesh into small cubes then place in a bowl with chopped garlic, anchovies, capers, olive oil and parsley. Set aside – the anchovies will almost melt thus seasoning the sauce.

Boil the spaghetti in plenty of salted water, cooking until al dente. Drain and conserving some of the pasta water. Place spaghetti in a large serving bowl, add sauce and 2 tbsp of pasta water. Toss together until pasta coated and succulent. Add torn basil leaves and an extra glug of olive oil. Taste for seasoning then serve immediately.

The heat of the spaghetti will warm the sauce and ensure a lip-smacking meal.

Tip: Always keep your tomatoes out of the fridge! This ensures ripe, tasty tomatoes perfect for salads or dishes such as this one.